Goat Cheese Calzone Food

BROCCOLI AND GOAT CHEESE CALZONES

Steps:

• Cover half of each calzone with a thin slice of tomato, 2-3 broccoli florets, goat cheese, ½ teaspoon Parmesan, a basil leaf and fresh pepper.
• Bake at 375* for 20-25 minutes.

THREE-CHEESE CALZONES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
• Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
• Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
• Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

GOAT CHEESE CALZONE

Steps:

• Combine the yeast, sugar and one-third cup of water in a large bowl. Set aside about five minutes, until the mixture becomes frothy. Stir in the remaining water, the salt, three tablespoons of the olive oil and the pepper. Add the flour a cup at a time until the dough can be gathered into a ball.
• Knead the dough on a work surface dusted with flour, about six minutes, adding more flour as necessary to keep the dough from sticking. Place the dough in an oiled bowl, turn to oil all sides, cover tightly with a cloth or piece of paper towel and set aside to rise until doubled, about one hour.
• Meanwhile, heat half the remaining oil in a skillet. Add the red pepper and onion and saute until barely beginning to brown. Stir in the garlic, saute a few seconds longer, then remove from the heat.
• When the dough has doubled, punch it down and divide it into four equal portions. Roll each into a circle about 12 inches in diameter.
• Preheat oven to 450 degrees. Oil a large baking sheet.
• Lightly brush the dough circles, to within an inch of the edges, with the remaining oil. Scatter the sauteed vegetables over half of each dough circle. Arrange the tomato slices on the vegetables, then spinkle with the prosciutto. Crumble the goat cheese on top, then add the mozzarella.
• Fold each dough circle in half, brush the edges with warm water and pinch them tightly closed. Cut one or two slashes in the top to make steam vents.
• Place on the baking sheet, place in the oven and bake until puffed and lightly browned, about 25 minutes.
• Allow the calzones to cool briefly, then serve.

SPINACH AND THREE CHEESE CALZONE

Steps:

• For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
• Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
• For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
• For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.

SPINACH AND RED-PEPPER CALZONES

Steps:

• Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
• Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
• Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.

FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT

Steps:

• Combine filling well and set aside.
• May be made several hours in advance and refrigerated.
• Preheat oven with pizza bricks already inside to 450* F.
• Roll the dough out into 4 circles.
• It has to be as thin as possible otherwise the dough doesn't cook on the inside.
• Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
• Moisten the edges with water and fold the other half over the filling to make the edges meet.
• Seal it tightly.
• Repeat this with the other three dough circles.
• Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
• You are aiming for a steam-tight calzone.
• Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
• Bake for about 15 minutes until quite brown on top.
• At the restaurant, it always arrives just a little charred on top.
• Remove from oven and brush with a little olive oil.

THREE-CHEESE SPINACH CALZONES

Steps:

• Preheat oven to 425°F. Mix spinach, onions, ricotta, Gorgonzola and then Fontina in medium bowl to blend. Season with salt and pepper.
• Sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet. Gently stretch and/or roll dough to 11-inch square; cut in half diagonally, forming 2 triangles. Place half of filling in center of each triangle. Fold 1 side of each triangle over filling, forming 2 triangular calzones. Press edges of dough to seal. Cut 3 slits in top of each to allow steam to escape.
• Bake calzones until golden brown, about 15 minutes; serve hot.